My family-favorite (and so easy) dill dip recipe is made completely from-scratch in minutes! No pre-made mixes or fancy tools needed–just 5 simple ingredients and one bowl.
Quick & Easy Dill Dip Recipe
Despite its simple and unassuming appearance, dill dip is a party food staple in my family. It’s simply not a party unless someone’s bringing dill dip (my dad might not even show up if there’s not a guarantee there will be some there). While it may not be as flashy as buffalo chicken dip and taco dip, it’s every bit as satisfying and takes just minutes to make from start to finish. It’s perfect for last-minute plans!
What’s To Love About This Recipe
- Simple. There’s no chopping involved here; simply add all your ingredients to a bowl and stir them together.
- Great for making in advance. And the flavor gets even better the longer it sits!
- Just a few minutes to make. Unlike your typical spinach artichoke dip, though that’s another family favorite around here too!
- Pairs well with a variety of dippers. We like to use rye bread for dipping (chips and bagel slices are also great dipper options). Of course, you could also always make your own bread bowl too! I include a few more suggestions below.
This recipe is one of my family’s favorites. I’m honestly not sure where it originated, since my mom’s copy is a scanned typewritten recipe with no citation. She’s been making it for decades at this point though, so I feel OK claiming it as our family recipe. I hope you love it as much as we do! 💜
Ingredients
If you like simple, basic recipes, you’ll really enjoy this one. Just 5 ingredients and 5 minutes.
- Sour cream. This acts as the creamy base for our dip. I recommend using full-fat sour cream, since low-fat could lead to a runnier dip.
- Mayo. Mayo adds richness, creaminess, and full-bodied flavor. Use your favorite brand (it’s worth noting I don’t like the results when made with a pure avocado mayo); I like to use an olive oil-based mayo for my broccoli salad, and that will work just fine here!
- Dill. I use dried dill weed. If you want to use fresh, then you will need more; about 4 tablespoons.
- Dried minced onion. Make sure you stick with dried minced onion here, since fresh would be a bit too potent.
- Seasoned salt. This typically contains salt and other spices like garlic, onion, paprika, cayenne pepper, and black pepper. I keep it on hand for seasoning grilled meats and roasted veggies, and for this recipe, of course! While I’m personally a big fan of salt myself, I think low-sodium seasoned salt works best here. It allows us to get a maximum punch of flavor without being overwhelmed by saltiness.
SAM’S TIP: Want to make a lemon dill dip? Stir in some lemon juice and lemon zest! The freshness of the lemon complements the creaminess of the dip so well. Note this is not the same thing as tzatziki. Though if you’d like a recipe for that, let me know.
As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Dill Dip
- Stir all ingredients together in a large bowl until well combined. If you plan to serve your dip in another bowl, then you can transfer it to that bowl now.
- Cover and place in the fridge to chill until ready to serve.
- Serve with veggies, bread, or chips and enjoy!
SAM’S TIP: I recommend letting your dip sit in the fridge for at least half an hour to let the flavors develop. You can skip this step and serve it right away, but it truly has the best flavor if you let it sit for a bit.
Frequently Asked Questions
I haven’t tried it but I suspect you could substitute the sour cream for plain, full-fat greek yogurt; however, your dip will likely be less creamy and a likely bit more sour than usual. If that’s fine with you, then go for it!
Veggies: sliced cucumbers, baby carrots, grape tomatoes, sliced radishes, celery sticks, bell pepper, broccoli, or cauliflower.
Snack foods: kettle chips, pita chips, sourdough crackers, tortilla chips, or pretzels.
Bread: rye bread is a must, but other good options include pumpernickel, sourdough, pita, or artisan bread. You could also serve your dip in a bread bowl!
I haven’t tried freezing this dip, so I can’t say for sure how it would go. I worry that the sour cream and mayo would separate when thawing though, and the texture wouldn’t be as smooth and creamy.
If you try freezing your dill dip, please let me know how it goes for you!
Looking for a dessert dip? Try my fruit dip next!
Enjoy!
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Dill Dip Recipe
Ingredients
- 1 cup (236 g) mayonnaise
- 2 cups (453 g) sour cream (one 16 oz container)
- 4 teaspoons dried dill weed
- 1 Tablespoon low-sodium seasoned salt I like Lawry's brand
- 1 Tablespoon dried minced onion
- 2 loaves Rye bread for dipping (or other dipping options, see notes)
Recommended Equipment
Instructions
- In a large bowl, combine mayo, sour cream, dill weed, seasoned salt, and minced onion.1 cup (236 g) mayonnaise, 2 cups (453 g) sour cream (one 16 oz container), 4 teaspoons dried dill weed, 1 Tablespoon low-sodium seasoned salt, 1 Tablespoon dried minced onion
- Stir well until thoroughly combined.
- Store in the refrigerator in an airtight container until ready to serve. Dip may be served immediately, but is best after chilling for at least 30 minutes.
- Cut or tear rye bread into bite-sized pieces and serve on the side for dipping.2 loaves Rye bread
Notes
Rye bread
Choose your favorite variety: seeded, unseeded, or marble. I often buy a mix. Another great option is to buy a round loaf of rye bread, cut ⅓ off the top, then hollow it out and rip the inside into bite-sized pieces for serving on the side.Other dipping options
Baby carrots, celery, cherry or grape tomatoes, crackers, and tortilla chips are all great dipping options.Storing
Store in an airtight container in the refrigerator for up to 3 days. Rye bread should be stored tightly wrapped at room temperature.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in December 2018. The recipe remains the same but I’ve added new photos and more detailed instructions in the post.
KATHY GASKELL
have made this for years.my Mom made it for every gathering.
Sam
I’m so glad everyone enjoyed it so much, Kathy! 🙂
Christine
I use round Pumpernickel 1 pound bread. Big Y sells them. Stop & Shop no longer sells it.
Emily @ Sugar Spun Run
Yum! We love that idea, Christine 😊
Bruce Baldwin
I would love a recipe for tzatziki if you’re feeling up Ro it. Anything to encourage me to est more vegetables! Thank you
Sam
Hi Bruce! I like the suggestion. I will add it to my list. 🙂
Betty-June Gair
Nice to have another fabulous cook giving us old and new recipes. Some of us oldies have either lost, misplaced or thrown away as we downsize our recipes. Thank you brings so many memories of years gone by.
Sam
I’m so glad you have enjoyed everything so much! 🙂
Kati
I haven’t had this in years and went on a mission to find the perfect recipe. Settled on this version of the dip and I’m glad I did! It was the best I have ever had! I brought it to a party and nobody had it before. It was a HUGE hit and everyone expects me to bring this to every get together now. Even the kids loved it! I highly recommend this dip. It’s so versatile too with the bread, chips, celery, carrots…I could go on and on. Do yourself a favor and bring this dip to the next party.
Sam
I am so glad you enjoyed it so much, Kati! 🙂
Bill Pertzborn
I made it and a tablespoon of lawerys was to much very salty cut that in half .otherwise I think it’s good
Emily @ Sugar Spun Run
Hi Bill! Did you use the low-sodium version? If not, that could be why 🙁
Mary Navas
Hi, Sam.
Do you use fresh or dried dill?
Best wishes on your upcoming delivery. 🙂
Sugar Spun Run
Hello, Mary! I typically use dried dill for this recipe. Thank you for the well wishes, it should be any day now… 🙂
Stacy
That’s very similar to the one I make! We also add Beaumonde and Parsley flakes in equal amounts to the dill weed. It’s always a hit!
Debra J Walde
yes thats the one I use to make cant find my recipe though
Sheila92757@yahoo.com
I put the thin sliced corned beef in my, it’s the prepackaged deli slices. Chop it into bite size pieces. Use a little or a lot, depending on how much you want in it. Extra yummy 😋
michelle ruggiero
Panera Bread sells bread bowls for two dollars each. Somewhat smaller so may need two or just refill one as it gets consumed.
Sam
You can certainly use those bread bowls if you’d like. I would be worried that two wouldn’t leave you enough to dip, but I haven’t tried it myself. 🙂
Gloria
Made this for a New Year’s Eve party and it was a HUGE hit… super easy and yummy! Thank you for sharing!
Sam
I am so glad everyone enjoyed it, Gloria! 🙂
Janet
Thank you, Sam. Will do.
Janet
I can’t eat mayo, is there anything else I can substitute? Would using all sour cream be ok?
Have a happy and healthy new year!
Sam
Hi, Janet. I think you could get away with using all sour cream, although I don’t know how this will affect the taste. If you try it, let me know how it turns out for you. 🙂
J
I haven’t made this dill dip in a bread bowl for along time! I use a glass bowl now with veggies surroundings it on a plate. Your right Sam about this dip being good!
Have a Healthy and Happy New Year!🎉🎉🎉
Sam
Happy New Year! 🙂
Elizabeth
Sounds yummy. You can also use sour dough bread. I bought from Panara bread and have used it with a spinach dip. I look forward to making this dill dip!!
Jesse
Hi Sam,
1st… let me say that you are truly amazing with all of your passion and dedication to all things YUMMY! Keep posting your recipes to your hearts content b/c I will keep following and trying to make your ‘Yummy Goodness’ recipes! May you and your family have a blessed New Year and a delish 2019!
PS- Can you substitute fresh grated onion instead of dried? I’m an onion/onion flavor lover?!?! Thanks : )